Cooking,
community and diversity all figured prominently in the creation
of the Kellogg Gourmet Cookbook, a charitable project
undertaken by Kellogg School students this spring. All proceeds
from sales of the 234-page compendium of international recipes
culled from Kellogg students, faculty and staff were donated
to the Greater Chicago Food Depository (GCFD). In all, students
generated more than $5,000 for the not-for-profit food distribution
center that has earned a reputation as one of the nation's
most fiscally efficient and responsible charities in America.

The cookbook's goals were several. Beyond the importance of
raising money for charity, the effort helped demonstrate the
initiative and diversity of Kellogg students by gathering
recipes from throughout the Kellogg family. Even Dean Emeritus
Donald Jacobs offered some of his healthy favorites (a macrobiotic
stir fry of vegetables and tofu, and a chickpea stew with
sweet vegetables). All told, more than 300 recipes from around
the globe are represented in the book.

In the dedication to the book, the student authors write:
"We hope that decades from now, when you reach for this
book to prepare Thai Gaeng Chicken Masamman, you share your
Kellogg experience with your loved ones and remember the wonderful
times we created together."

In the future, the Kellogg family may continue adding recipes
to subsequent editions of the Gourmet Cookbook. Limited copies
of the first edition are available for $15 and may be obtained
by contacting the Student Affairs office.